Vanilla Sablé Cookies
Sablé cookies are tender, delicious French shortbread, usually made with simple ingredients: sugar, butter, egg, and flour. These vanilla sablé cookies make vanilla the star!
Ingredients
- ⅓ cup (66 grams) granulated sugar
- 1 tbsp vanilla bean paste or vanilla extract
- 1 cup (227 grams) unsalted butter
- ⅓ cup (38 grams) confectioners' sugar
- 1 large egg, separated
- ½ tsp table salt
- 2 ¼ cups (278 grams) all-purpose flour
- ⅓ cup sparkling sugar or demerara
Recommended Equipment
Instructions
- In a small bowl, combine the granulated sugar and vanilla bean paste or extract; mash with a spoon until well blended.1/3 cup (66 grams) granulated sugar | 1 tbsp vanilla bean paste or vanilla extract
- In a mixing bowl with an electric mixer, beat the butter until smooth and creamy; add the vanilla and granulated sugar mixture and confectioners' sugar and beat until light and fluffy, about 2 minutes.1 cup (227 grams) unsalted butter | 1/3 cup (38 grams) confectioners' sugar
- Add the egg yolk and salt to the butter mixture and blend well. Put the egg white in a small bowl or cup and refrigerate it until you are ready to bake. Add the flour and beat on low speed just until blended.1 large egg | 1/2 tsp table salt | 2 1/4 cups (278 grams) all-purpose flour
- Divide the dough into 2 portions and roll each into a log about 9 inches in length. Wrap each roll in plastic wrap and refrigerate for 2 hours or overnight.
- Heat the oven to 350°F and line cookie sheets with parchment paper.
- When ready to bake, heat the oven to 350°F and line cookie sheets with parchment paper. Unwrap one log of dough. Whisk the reserved egg white and brush it lightly over the outside of the log. Roll the log in sparkling sugar or demerara sugar to coat. Cut the log into 1/2-inch slices and arrange the slices on the prepared cookie sheets. Repeat with the remaining log. You should have about 16 to 18 slices per log.1/3 cup sparkling sugar or demerara
- Bake the sablé cookies for 14 to 18 minutes, until just lightly browned on the bottoms.
Tip: To keep the dough logs round while they chill, slip each wrapped log into a split cardboard paper towel tube and tie it loosely, or roll the chilled log a few times on the counter before slicing.
Tip: Use a sharp knife and rotate the log slightly as you slice to help keep the cookies round.
Nutrition
Calories: 100kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 40mgPotassium: 13mgFiber: 0.2gSugar: 4gVitamin A: 186IUCalcium: 4mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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